Easy Nachos Easiest Recipe Ever :- Simple and rapid A family favourite for a long time, nachos are always in demand! In 20 to 25 minutes, begin serving!
Easy Nachos Easiest Recipe Ever
The first people to tell you that I’ve had a lifelong obsession with delicious nachos are my buddies. (At one point, I even wrote a whole cookbook around them!) Though I will always enjoy creative and intricate nacho toppings, nothing beats a basic sheet pan filled with the ideal combination of high-quality staples. Specifically, creamy sliced avocado, a dusting of fresh pico de gallo, paper-thin slices of fresh jalapeños for a kick, and the most wonderful and melty queso blanco I’ve ever tasted (yes, no boring shredded cheese permitted here). I think there is just no better combo than this straightforward, timeless one. And I can attest that they are consistently a crowd favourite as well, having served hundreds upon dozens of sheet pans full of these nachos to friends over the years.
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Ingredients
- 200 g Nachos ( 7 oz ) or Dorito Chips
- 450 g Lean Ground Beef 1 pound
- Salt and Black Pepper to taste
- 1 can 410g Mexican Style Tomatoes ( 14 oz can )
- 1 cup Sour Cream
- 1 cup Gouda Cheese grated
- 1 cup Mozzarella Cheese grated
- ½ – 1 cup Guacamole store bought or homemade
- 1 Tomato chopped
- ½ Onion chopped
Instructions
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly coat a cast iron pan that is ovenproof with cooking oil.
Place the Doritos or Nachos in the pan’s bottom and set aside.
Add the can of tomatoes and heat for two minutes after browning the ground beef. Then, ladle the meat mixture over the nachos or doritos.
Spoon a layer of Sour Cream onto the meat and then evenly distribute the two cheeses on top.
Place the ovenproof pan in the oven and bake for approximately ten minutes, or until the cheese is bubbling and melted.
Take out of the oven, cover with guacamole, and then scatter the tomato and onion on top.
TIPS FOR MAKING THE BEST NACHOS
Before assembling, prepare every element. Prepare all of your ingredients thoroughly ahead of time, then rapidly arrange them over the chips to avoid soggy nachos.
Select the right chips. Although I love to serve those paper-thin tortilla chips with salsa, they don’t hold up as well to the weight of the nacho toppings. Therefore, while creating nachos, it’s usually advisable to use thicker, more durable chips that won’t break as readily.
Arrange the chips in one layer. It seems like everyone has a different favourite way to layer nachos. However, my personal preference is to put chips in a single layer with minimal overlap so that toppings can be evenly (and generously!) sprinkled over each chip.
Put parchment paper to use: Cleaning melted cheese dip off of cookware is a well-known challenge. So, I start by layering the nachos on top of a sheet of parchment paper every time.
